Description
This Beef Stir Fry with Glass Noodles, also known as Japchae, is a vibrant Korean dish featuring tender marinated flank steak, savory vegetables, and chewy sweet potato starch noodles tossed in a flavorful sesame-soy sauce. Perfect for a warm dinner or served cold as a refreshing dish.
Ingredients
For Seasoning:
- 6 tablespoons low sodium soy sauce
- 4 tablespoons sesame oil
- 3 tablespoons sugar
- 3 cloves garlic, minced
- Toasted sesame seeds, plus more for garnish
For the Stir Fry:
- 7 ounces Korean potato starch noodles (glass noodles)
- 1 pound flank steak, cut into bite-sized pieces
- 2 cups baby spinach
- 3 tablespoons vegetable oil, divided
- 1 yellow onion, thinly sliced
- 2 medium carrots, cut into matchsticks
- 2 green onions, root ends removed, cut into bite-sized pieces
- 4 to 5 fresh portobello mushrooms, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the seasoning: In a small bowl, mix together soy sauce, sesame oil, sugar, minced garlic, and toasted sesame seeds until well combined to create the seasoning sauce.
- Cook the noodles: Bring a large pot of salted water to a boil. Once boiling, remove from heat and add the glass noodles. Let them soak for 7 to 8 minutes or as per package instructions. Drain and rinse noodles briefly under cold water to stop cooking. Set aside.
- Marinate the beef: Place beef pieces in a bowl and add about 3 tablespoons of the seasoning mixture. Toss to coat evenly and set aside to marinate while you prepare other ingredients.
- Season the noodles: Add 2 tablespoons of the seasoning sauce to the drained noodles and mix well so they are evenly coated. Set aside.
- Blanch the spinach: Briefly blanch spinach in boiling salted water for about 30 seconds. Immediately rinse under cold running water to stop cooking. Drain thoroughly and set aside.
- Sauté the vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add onions, carrots, and green onions with a pinch of salt. Cook for 2 to 3 minutes until fragrant and crisp-tender. Transfer to a plate and set aside.
- Cook the beef: Add a little more vegetable oil to the skillet and increase heat to medium-high. Add marinated beef and cook for 4 to 5 minutes until cooked through.
- Cook mushrooms: Add sliced mushrooms to the beef in the skillet. Cover and cook for 3 minutes until mushrooms are tender.
- Toss noodles with beef and sauce: Add the seasoned noodles and remaining seasoning sauce to the skillet. Stir well to combine and allow noodles to absorb the sauce. Remove from heat and transfer to a large mixing bowl.
- Combine all ingredients: Add the cooked vegetables and blanched spinach to the bowl with noodles and beef. Season with salt and pepper to taste. Toss thoroughly to mix evenly.
- Garnish and serve: Sprinkle with toasted sesame seeds and adjust flavor with additional sesame oil or soy sauce if desired. Serve warm as a main dish or chill and serve cold as a refreshing dish.
Notes
- Nutrition values provided are approximate and can vary based on serving size and ingredient brands.
- You can substitute flank steak with sirloin or ribeye for a different texture.
- For gluten-free version, use tamari instead of soy sauce.
- Adjust sugar amount to taste if you prefer a less sweet version.
- Leftovers can be refrigerated and enjoyed cold or reheated gently.
